Buttermilk Pancakes Recipe

I’ve made all kinds of pancakes through the years. Caramel Cake Pancakes, Cake Batter pancakes, Double-Stuffed Oreo, Banana Pudding Pancakes, and Pumpkin Pancakes are some of my favorites. It’s great fun to get creative with pancakes and add different ingredients. Some of the pancakes I’ve made are definitely more like a dessert than breakfast. That makes it even more fun. But truth be known, this basic recipe for Buttermilk Pancakes, with no special ingredients whatsoever, is my absolute favorite pancake recipe. I used to make it just about every weekend and the recipe is permanently ingrained in my memory. It comes from the cookbook My Mother’s Southern Kitchen: Recipes and Reminiscences by James Villas which is full of old-school southern recipes. The kind your grandmother made. These pancakes are exceptionally fluffy and buttery with a little sweetness from some added sugar. My daughter likes to eat them plain with no syrup. But I think they are out of this world with an extra dab of butter on top and drizzled with maple syrup. I know it’s tempting to grab a box of Aunt Jemima mix when you want to make pancakes. Aunt Jemima doesn’t make a half bad pancake I must say. But these homemade pancakes are fabulous and they’re really not that much more trouble than making pancakes from a box. Just quickly mix together some flour, sugar, baking powder, baking soda, and salt. Add in an egg, melted butter, and buttermilk and you are ready to go. I sometimes get the dry ingredients mixed the night before and then these pancakes can be made in a flash. Happy pancake eating!

Simply perfect buttermilk pancakes. This is a recipe you will use over and over again.

Recipe type: Breakfast

Serves: 4

Ingredients

1½ cups all-purpose flour

2 Tablespoons sugar

1 teaspoon baking powder

¾ teaspoon baking soda

⅛ teaspoon salt

1 egg

4 Tablespoons butter, melt

1⅓ cups buttermilk

vegetable oil

Instructions

Mix dry ingredients in large bowl.

Combine egg, butter, and buttermilk in medium bowl and whisk to combine well.

Add buttermilk mixture to dry ingredients and stir until combined, but not more than necessary. Batter should be thick, but you can add a little more buttermilk if desired.

Heat large nonstick griddle pan or large skillet over medium heat.

Place about ½ teaspoon of oil on pan for each pancake and using a measuring cup scoop batter and pour on top of oil using about ¼ to ⅓ cup batter for each pancake.

Flip when bubbles start to rise to top and continue to cook until batter cooks all the way through. These are hearty pancakes and the batter will still be gooey in the middle if not cooked long enough.

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19 thoughts on “Buttermilk Pancakes Recipe”

Christin, great recipe! Not big pancake eater, it’s a treat thing, but hubby ate 5 & one was huge! he’s now not moving..lol put a few chocolate chips in mine… They were fantastic!
Thank you for a “dependable” recepie!
Betty

I usually end up with around 10 pancakes, which I know doesn’t divide evenly for 4 people. But we have some 2 pancake eaters and some 3 pancake eaters in our family of 4 so it works for us.
I don’t really measure when I pour the batter, so if you were to exactly measure 1/4 cup you may come up with a slightly different number. Hope that is at least a little bit healpful!

Christin I’ve just made these for breakfast today and they came out beautifully. Best pancakes I’ve ever tried, my brothers said that they were the tastiest I’ve ever made. Thank you so much for the recipe! :-*

I’ve been looking for the perfect pancake recipe for years! These look flawless, I’d love to try them for breakfast tomorrow. And you’re right, they must be heavenly with a dab of butter and maple syrup on top

Buttermilk pancakes are my fave pancakes too. The simple and basic recipes are usually the best ones. I would be so ecstatic waking up to a stack of these thick and fluffy pancakes tomorrow They look wonderful and perfect for any weekend breakfast!